Erwtensoep (Dutch Split Pea Soup)
Erwtensoep is a hearty and thick Dutch split pea soup, traditionally made with smoked sausage and vegetables. This recipe delivers a comforting and robust flavor, perfect for a cold day.
An original recipe by Forkin
- Total time
- 2 hr 50 min
- Serves
- 6
- Difficulty
- Medium
Allergen information: may contain celery. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gdried green split peas, rinsed
- 2.5 lwater
- 250 gsmoked sausage, whole
- 100 gbacon, diced
- 2 pcsleek, white and light green parts, sliced
- 200 gcelery root, peeled and diced
- 2 pcscarrot, peeled and diced
- 1 pcsyellow onion, chopped
- 2 pcsbay leaf
- 0.5 tspblack pepper, freshly ground
- 1 tspsalt
garnish
- 2 tbspfresh parsley, chopped(optional)
Equipment
frying pan · spoon · large pot · cutting board · knife
The method
Step by step
- 1
Rinse the dried green split peas thoroughly under cold running water.
About 2 min
Cook’s note: No need to soak split peas for this recipe, as the long cooking time will soften them sufficiently.
- 2
In a large heavy-bottomed pot or Dutch oven, combine the rinsed split peas, water, smoked sausage, and bay leaf.
About 1 min
- 3
Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally to prevent sticking.
About 45 min
Cook’s note: Ensure the heat is low enough to maintain a gentle simmer, not a rolling boil.
- 4
While the peas simmer, cook the diced bacon in a separate pan over medium heat until crispy.
About 8 min
Cook’s note: Render the fat from the bacon to use for sautéing vegetables, if desired.
- 5
Remove the crispy bacon from the pan and set aside, reserving a tablespoon of the rendered bacon fat.
About 1 min
- 6
Add the chopped yellow onion to the pan with the reserved bacon fat and sauté until softened, about 5 minutes.
About 5 min
- 7
Stir in the diced celery root and diced carrot with the onion and cook for another 5 minutes, stirring occasionally.
About 5 min
- 8
After 45 minutes of simmering, add the sautéed vegetables and sliced leek to the pot with the split peas and sausage.
About 1 min
- 9
Continue to simmer, covered, for another 45-60 minutes, or until the split peas have completely broken down and the soup is very thick.
About 1 hr
Cook’s note: The soup should be thick enough that a spoon stands upright in it. Add more water if it becomes too thick too quickly.
- 10
Carefully remove the smoked sausage from the pot and set aside to cool slightly.
About 2 min
- 11
Remove the bay leaves from the soup and discard them.
About 1 min
- 12
Slice the cooled smoked sausage into thick rounds or dice it into cubes.
About 3 min
- 13
Return the sliced or diced smoked sausage to the soup, along with the crispy bacon, black pepper, and salt.
About 1 min
Cook’s note: Taste and adjust seasoning as needed.
- 14
Allow the soup to rest, off the heat, for at least 30 minutes before serving. This allows the flavors to meld and the soup to thicken further.
About 30 min
Cook’s note: Erwtensoep often tastes even better the next day.
- 15
Ladle the hot soup into bowls and garnish with fresh parsley, if using.
About 1 min
Cook’s note: Serve with rye bread and butter for a traditional Dutch experience.
Keep it good
Store leftover Erwtensoep in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. Add a splash of water or broth if it's too thick.
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